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Old 08-05-2008, 02:58 AM   #1
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Jul 2008
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I just wanted to get that off my chest! I tasted the leftovers and it tastes ten times better than any of the commercial GF brews, and I am excited. Now, I get paid on Thursday, so I guess my next brew is going to have to be this weekend.


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Printenction is the key to being protectef onm you, Maybve if you are are ful you wont; throw up like oth er someone did. I thonk you need another beer possibljy/

 
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Old 08-05-2008, 02:59 AM   #2
Yuri_Rage
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There aren't many sorghum recipes here, so please share your recipes, tasting notes, and experiences when you can.


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Old 08-05-2008, 03:01 AM   #3
FishinDave07
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Congrats! The best way to keep your mind off of conditioning beer is to brew more!
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Old 08-05-2008, 03:10 AM   #4
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Jul 2008
Sandy, Utah
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I just used the Simple Simon Sorghum recipe from BYO. Here it is:


Simple Simon (Gluten Free)
Sorghum Beer
(5 gallons/19 L, extract)
OG = 1.047 FG = 1.011
IBU = 22 SRM = 8 ABV = 4.7%

Ingredients

6 lb. 11 oz. (3.0 kg) BriesSweet White Sorghum Syrup 45 DE High Maltose
0.50 lbs. (0.23 kg) honey
6 AAU Tettnang hops (60 mins)
(1.5 oz./43 g of 4% alpha acids)
Danstar Nottingham dried ale yeast
0.75 cups corn sugar (for priming)

Step by Step

Heat 2.5 gallons (9.5 L) of water to a boil, then stir in sorghum syrup. Return wort to a boil, then add hops and boil for 60 minutes. At the end of the boil, stir in honey with a sanitized spoon, then cool wort until sides of brewpot are cool to the touch. Transfer wort to a sanitized fermenter and top up with water to 5 gallons (19 L). Aerate wort and pitch yeast. Ferment at 68 F (20 C). Bottle with corn sugar.


Going into the bottles at room temp, it is slightly sour to start, slightly bitter in the middle, and finishes very dry. It is a very drinkable beer as of right now, but very mellow. I would imagine it will get even more mellow as it sits in the bottles, but I am just happy to have ANY beer right now. Any suggestions on gluten free ingredients to add to my next beer that could make it more interesting? I am open to all suggestions. BTW I only used 1 oz. of PERLE hops.
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In the brew closet (all gluten free):


Primary: Nada
Drinking: EPIC brewing's "The Glutenator"
Aging: Nada
Planning: Another GF Belgian, an EPIC Glutenator clone, a Ginger-Apple hard cider

Please join the Gluten Free Brewers Group
Everyone is welcome!



Quote:
Originally Posted by BarleyWater View Post
Printenction is the key to being protectef onm you, Maybve if you are are ful you wont; throw up like oth er someone did. I thonk you need another beer possibljy/

 
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Old 08-05-2008, 01:58 PM   #5
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You can caramelize cane sugar to add a little color & flavor. Molasses, ginger, coffee, cocoa are other possibilities. I have often wondered what a sorghum APA would taste like.

You could sprout millet and make your own specialty grains.
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Old 08-05-2008, 02:51 PM   #6
Brew-Happy
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I would also be interested in your follow up!

More experimenting with GF beers will help a lot of new Celiac people

Have you looked at Arrowhead Mills' grains? Link

Click on the Grains link. The toasted groats might be interesting to use for flavors!

+1 on the millet!


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